Slow Cooker Barbecue Chicken Taquitos

These Slow Cooker Barbecue Chicken Taquitos made with sweet barbecue chicken, rolled up in a baked taquito, and then topped with classic barbecue sides.

I love barbecue chicken. Anyway it can be served, seriously. In a salad, sandwich, drumstick, shredded over rice (my favorite way to eat it) and then in a taquito.

I was inspired to make this after eating at one of my favorite local restaurants in town, Austin’s American Grill. They have this Chipotle Chicken Salad that is to die for. And it is because of the sweet barbecue chicken served on top! Okay, my mouth is watering just thinking about it.

You see 3 out 5 of my children and my husband would rather not eat really any greens, like ever.
So to make my favorite salad is just well something I would do for me. I was trying to come up with something that they could enjoy while I enjoyed my salad.

That is when I came up with these Slow Cooker Barbecue Chicken Taquitos. Using the chicken for my salad and roll it up into a baked taquito. This would make it a win, win for all.

This meal is so easy, delicious it will easily become a regular on your menu. You can also make these as an appetizer for any get-together or party.
Enjoy! XOXO San

Right before serving, remove chicken from crockpot, shred using two forks, return to slow cooker and mix the chicken into the barbecue sauce.
Preheat oven to 400. Spray baking sheet with cooking oil or line with parchment paper, set aside.

Add barbecue chicken mixture onto the middle of each tortilla, then tightly roll up the tortilla. Place on prepared baking sheet, repeat with remaining tortillas and chicken, placing in a single layer about a 1-inch apart; make sure they aren’t touching.

Bake for 5 minutes, then top with shredded cheddar cheese and cook for another 5-6 minutes or until cheese has melted and tortillas are a nice golden brown.

Right before serving, remove chicken from crock pot, shred using two forks, return to slow cooker and mix the chicken into the barbecue sauce.

Preheat oven to 400. Spray baking sheet with cooking oil or line with parchment paper, set aside.

Add barbecue chicken mixture onto the middle of each tortilla, then tightly roll up the tortilla. Place on prepared baking sheet, repeat with remaining tortillas and chicken, placing in a single layer about a 1-inch apart; make sure they aren’t touching.

Bake for 5 minutes, then top with shredded cheddar cheese and cook for another 5-6 minutes or until cheese has melted and tortillas are a nice golden brown.

Sandra, these look amazing!!!! I will be adding this to my list of meals to make after I am back to work and need something quick, easy and yummy for one of the nights after my husband has the day off.

These taquitos are making my mouth water like a mad woman. I love BBQ chicken, too. In fact, BBQ chicken pizza is one of my favorites – definitely in the top 3 of pizza combinations. This looks so fabulous and whenever I visit you, we must check out that restaurant – I want that salad!!